Xochipillis Enchiladas De Marisco Recipes

Steps:

• In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
• Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
• In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
• Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
• Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

Steps:

• In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
• Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
• Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.

Steps:

• Calienta el horno a 350ºF.
• Cocina y revuelve los camarones en una sartén antiadherente mediana a fuego medio por 2 min. Añade el cangrejo, el elote, la cebolla y 1/4 de cdta. de la pimienta; cocina y revuelve otros 2 minutos o hasta que los camarones se vuelvan rosados. Retira del fuego. Incorpora 1 taza del queso desmenuzado.
• Coloca 1/3 taza de la mezcla de mariscos en cada tortilla; envuelve. Coloca, con el cierre hacia abajo, en una fuente para horno ligeramente engrasada de 13 x 9 pulgs. Cocina, revolviendo frecuentemente, el queso crema y la leche en una cacerola mediana a fuego medio-bajo durante 5 min. o hasta que el queso crema se haya derretido y los ingredientes estén bien mezclados. Vierte esta salsa sobre las enchiladas.
• Hornea las enchiladas 5 min. Espolvorea con el resto del queso desmenuzado; hornéalas otros 5 min. o hasta que el queso se haya derretido. Espolvorea con la pimienta restante.

Steps:

• Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
• Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
• Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
• Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
• When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.